Fusion Coconut Cake
Recipe By: Jeff Bland, Center of the Plate Specialist, US Foodservice, Roanoke Division.
1 Pound Cake or prepared yellow cake
1 Can Sweetened Condensed Milk
½ Can Coconut Milk
Gelato or Ice Cream, softened
Meringue for decorating
1 Pound Sweetened Coconut
Slice the cake in half and place the bottom half on a plate; poke holes all over the bottom half of the cake using a fork or wooded skewer. Combine the sweetened condensed milk and pour half over the bottom. Spread ice cream evenly over this bottom half of the cake. Place the second half of the cake over the gelato/ice cream filling and do the same as the bottom half; poking holes and pouring the second half of the milk mixture over the cake.
Place the filled cake in the freezer for one hour or until you are almost ready to serve.
Ice the cake with the meringue and coat liberally with coconut.
Slice and serve.
I am calling this a "fusion coconut cake" because of influences from Italy for the gelato, tres leches from Mexico, and America's southern region for the coconut cake concept.
Vanilla Bean Gelato Ingredients:
10 large egg yolks
1 cup sugar
3 cups whole milk
1 cup heavy cream